LiveCareer-Resume

restaurant manager resume example with 3+ years of experience

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Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary
  • Talented leader offering over 5 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
  • Experienced Restaurant manager bringing demonstrated success in developing and motivating strong restaurant teams to assist any number of customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
  • Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
  • Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment.
  • Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.
Skills
  • Recipes and menu planning
  • Marketing and advertising
  • Staff management
  • Food plating and presentation
  • Performance improvement
  • Kitchen equipment operation and maintenance
  • Budgeting
  • Natural leader
  • Recruitment
  • Order delivery practices
  • Passion for customer satisfaction
  • Food service background
  • Conflict resolution techniques
  • Inventory control and record keeping
  • Cost-controls
  • Point of Sale (POS) system operation
  • Dynamic, friendly hostess
  • Strong work ethic
  • Portioning
  • Kitchen sanitation
  • Garnishing
  • Food rotation
  • Food preparation
  • Food spoilage prevention
  • Ingredients measuring
  • Food presentation talent
  • Institutional and batch cooking
  • Grill management
  • Kitchen equipment sanitation
  • Teamwork
  • Food processing
  • Food inspection
  • Deep frying
  • Efficient multitasking
  • Ingredient preparation
  • Kitchen organization
  • Cooking
  • Food preparation and safety
  • Stocking and replenishing
  • Adherence to recipes
  • Quick-learning
  • Communication skills
  • Ambitious
  • Time management
Work History
06/2018 to Current Restaurant Manager The City Of Arvada | Arvada, CO,
  • Certified cook trainer
  • Employee of the month twice and employee of the year last year
  • Handling cash drawers and counting down servers at the end of shift
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Prepared for and executed new menu implementations.
  • Reduced labor costs while maintaining excellent service and profit levels.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Carefully interviewed, selected, trained and supervised staff.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
06/2018 to Current Lead Cook Allina Health Systems | Faribault, MN,
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Took over line positions in event of emergency.
11/2017 to 10/2018 Prep Cook Momofuku | New York, NY,
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Washed, chopped, seafood and poultry, vegetables and beef ingredients.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Trained and assisted new kitchen staff members.
  • Prepared ingredients for menu items.
  • Practiced proper safety and sanitation standards.
  • Prepared meats for dish assembly and serving by slicing and chopping.
02/2018 to 05/2018 Line Cook Aimbridge Hospitality | Milwaukee, WI,
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Performed routine cleaning procedures across kitchen.
  • Handled portion control activities according to specified instructions provided by chef.
  • Grilled meats and seafood to customer specifications.
  • Distributed food to team members with efficiency in high-volume environment.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
Education
Expected in 07/2007 to to GED | T.H Williams High School, Plano, GPA:

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Resume Overview

School Attended

  • T.H Williams High School

Job Titles Held:

  • Restaurant Manager
  • Lead Cook
  • Prep Cook
  • Line Cook

Degrees

  • GED

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